Description
Simple Chakalaka is a vibrant South African vegetable relish featuring sautéed bell peppers, onions, grated carrot, and baked beans spiced with curry powder, paprika, and optional cayenne pepper for a mild kick. This easy stovetop recipe yields a flavorful, warming dish perfect as a side to pap, rice, or grilled meats, coming together in just 30 minutes with minimal ingredients.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 carrot, grated
- 2 cloves garlic, minced
Spices and Seasonings
- 1 tablespoon curry powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional for extra heat)
- Salt and pepper to taste
Tomato and Beans
- 1 can (14 oz) baked beans in tomato sauce
- 2 medium tomatoes, chopped
- 1/4 cup tomato paste
Garnish
- Fresh coriander (cilantro) for garnish (optional)
Instructions
- Heat oil and sauté vegetables: Heat the vegetable oil in a large pan over medium heat to prepare for cooking the base vegetables.
- Add onion and bell peppers: Add the chopped onion and both green and red bell peppers to the pan. Sauté for about 5 minutes until the vegetables soften and the onion becomes translucent, creating a flavorful sautéed base.
- Add grated carrot and garlic: Stir in the grated carrot and minced garlic. Continue cooking for another 2 minutes, stirring occasionally to combine the flavors.
- Season with spices: Sprinkle the curry powder, paprika, and optional cayenne pepper into the pan. Stir well to thoroughly coat all vegetables in the spices, cooking for about 1 minute until the spices become fragrant, enhancing the aroma of the dish.
- Add baked beans and tomatoes: Pour in the canned baked beans with their tomato sauce, chopped fresh tomatoes, and tomato paste. Stir everything thoroughly to combine all ingredients evenly.
- Simmer: Reduce the heat to low and let the chakalaka gently simmer for 10 to 15 minutes. This resting period allows the flavors to meld together beautifully. Stir occasionally to prevent sticking and burning at the bottom of the pan.
- Season to taste: Taste the chakalaka and adjust the seasoning by adding salt and pepper as needed to bring out the best balance of flavors.
- Serve: Optionally garnish with fresh coriander (cilantro). Serve the warm chakalaka alongside traditional South African pairings such as pap, rice, or grilled meats for a complete meal.
Notes
- For a milder version, omit the cayenne pepper entirely.
- Chakalaka can be stored in an airtight container in the refrigerator for up to 3 days.
- Leftovers can be reheated gently on the stovetop to preserve texture and flavor.
- Feel free to add extra vegetables such as green beans or carrots for variation.
- This dish is naturally vegetarian and can be made vegan by ensuring the baked beans do not contain animal products.
